A CAREER WAS BORN OUT OF PASSION FOR COOKING. FOR MY FAMILY WHO ARE MY SUPPORT SYSTEM!

Monday, February 15, 2016

Christmas 2015, January 2016

Our Christmas had its ups
and downs. We really did have a nice Christmas Eve and Christmas Day. The sad
part was Heidi got sick the day before Christmas Eve and was under the weather
until the 27th of December when she started to feel better and she
and I went shopping. Heidi stayed an extra day, her hubby Bill and my son
Rodmond left the morning of the 27th, Neal of course lives in
Gyserville so he was back and forth.

Our new tradition of
having live Lobster, which we started about seven years ago was so decadent. I
tried to convince my children that it is too costly but of course I was out
voted. Heidi’s hubby Bill really insisted and bought dinner for us. It certainly is so much easier on me since I
used to cook Duck with all the trimmings. I miss it at times and tell myself I
will cook one just for me, ha, ha.

As usual my kids surprised
me and I received a Robot Roomba vacuum - so much fun and it helps my back. I
still need to learn more about the Robot Roomba because even though I schedule
the time I want to vacuum he has a mind of his own and starts vacuum in the middle
the night sometime, yikes. Have not had a chance to study the whole manual
because I got sick and was sick for about four weeks. I’m still not at a
hundred percent but getting there. Neal was a big help these last few weeks and
I am so grateful to have one of my children live close by.

Once I felt better and
ventured out my car broke down and I had to take it into the shop, no fun! In
the meantime I also had to have two new front tires. Isn’t the saying
unexpected things come in threes? Hopefully this is the end of it and all will
go smoothly from here on out. When unplanned obstacles happen I wonder at times
why did I choose to live alone?! However I would not like it any other way, ha,
ha.

I love living alone and
love the town I choose to make home. I have a beautiful apartment and great
neighbors and made good friends here in Healdsburg. Visitors from near and far
makes life interesting and busy which is a good thing when you are a senior.

Our traditional Christmas Eve dinner is Curried Shrimp Leek
Soup has been for more than 40 years. I believe I posted the recipe in a
previous blog. Will have to check that out.

I hope who ever reads my blog will stay healthy
and happy and warm. Will attach a appetizer recipe which goes great with any special occasion especially at Christmas!

Portobello mushroom
carpaccio

4 medium portabella mushrooms

extra virgin olive oil

salt and fresh ground pepper
to taste

Topping

extra virgin olive oil

balsamic vinegar

1 clove garlic finely chopped

2 shallots finely chopped

2 ripe tomatoes seeded and diced

2 tablespoons capers

4 tablespoons grated fresh
Parmesan cheese

6 fresh basil leaves chopped

2 tablespoons chopped parsley

salt and fresh ground pepper
to taste

Mix olive oil and garlic in a
small bowl. Brush the mushrooms with the garlic and oil mixture, place on sheet
pan then season with salt and pepper. Bake in 350 degree oven until cooked
through about fifteen minutes. (This can be done up to two days in advance).

Presentation:

Slice the portabellas 1/8
inch thick on the bias and arrange neatly on four oven proof plates. Mix the
ingredients for the topping and spoon on top of the mushrooms. Put into 300
degree oven and warm through for about 3 to 5 minutes. Drizzle with olive oil
and season with fresh ground pepper. Serve with crusty French bread.

About Me

I inherited the dining bug from my father, who ran successful dinner clubs in Germany, my native country. My forty plus years of experience in the food service industry include experience as chef, restaurant and private club general manager, and director of food & beverage for hotels. My first major success as a food service professional came with the establishment and the subsequent phenomenal popularity of Annie’s Firehouse Soup Kitchen Restaurant in New Haven, Connecticut.
Other establishments I have worked with include The Graduate Club, in New Haven, Connecticut; the Four Seasons Hotel, Le Premier Restaurant, & Radisson Plaza Hotel, Newport Beach, Dream Inn Hotel, Santa Cruz, Los Gatos Lodge, Los Gatos, Felix & Louis, Healdsburg, all in California; Village Latch Inn, South Hampton, New York; and the Radisson Hotel in Osprey, Florida.
Corporate clients include Conde Nast, Yale University, and Irvine Ranch Farmer’s Market among many others.
Television credits include cooking demonstrations in New Haven, Connecticut and New York City. I have also been featured in the food section of many papers.